1 ½ cups Gluten-Free Flour Mix *
½ teaspoon xanthan gum
1 tablespoon sugar
½ teaspoon baking powder
½ teaspoon salt
2 cups milk (soy mill, rice mile and almond milk are ok)
2 medium eggs
2 tablespoon vegetable oil or coconut oil
½ teaspoon vanilla
Coconut oil for your pan
½ jar Raspberry Preserves (sugar free)
I container fresh raspberries
Maple syrup (optional)
Gluten-Free Flour Mix: 3 cups rice flour, 3 cups cornstarch, 3 cups tapioca starch, 3 tablespoon potato flour (not potato starch).
Place the preserves in a small pan on top of your stove. Warm slightly.
Add some maple syrup to taste, if you prefer a sweeter topping.
Have raspberries cleaned, dry and ready to serve.
NOTE: Topping should be prepared before you COOK your crepes. Keep in a pan and ready to reheat.
Combine all dry ingredients in a small bowl.
Combine your wet ingredients in a larger bowl.
Combine both now, whisking until fairly smooth.
Heat up a frying pan (about medium heat). Place some coconut butter in the pan to prevent sticking.
Pour approximately ½- ¾ cup of batter in the middle of your pan. Lift the pan & turn it to distribute the batter over the entire pan. You want your batter to cover the bottom of the frying pan when you are done.
Once there are little holes and some air bubbles on the top of your pancake, use a spatula to carefully flip the crepe to lightly brown the other side. This does not take long! You may have two or three pans going at a time if you are a multi-tasker like I am.
Take each crepe out of the pan and set on a plate, let cool only a minute and then roll.
NOTE: Add more milk if the batter is too thick to spread nicely across the pan.
They cook rather fast to keep an eye on them!
Preparation and Decoration:
Place one or two crepes on a decorative or pretty plate.
Top with warmed preserves.
Now add some fresh raspberries for taste as well as eye candy!
Recipe Courtesy: Tina Turbin